Shakshuka with Eggplant

HomeClinics & ProgramsELLICSR KitchenShakshuka with Eggplant

Skill Level	Easy

Preparation Time	10	Total Time	20
Servings	2	Cost Per Serving	$2.10

4	Eggs
1/2 cup	Japanese Eggplant, roughly chopped (peel the skin off if needed)
2 cups	Tomato Puree
1 clove	Garlic
3 tbsp	Olive Oil
1 tsp	Ground Coriander
1 tsp	Ground Cumin
1/2 cup	Parsley or Cilantro, roughly chopped
1/2	Lemon, juice and zest
1/2 tsp	Sea Salt

Heat 2 tbsp of olive oil in a pan over medium heat. Gently crush your garlic clove and add to your pan.
Once the garlic clove begins to sizzle, add your eggplant and toss well. Cook about 3 minutes unti lightly golden.
Add your tomato puree and a pinch of salt.
Combine your chopped parsley with spices, lemon zest, juice and 1 tbsp of olive oil. Stir well, and add half to your tomato puree.
Crack your eggs into the sauce, giving each a little space from each other. Cover with a lid and steam until the top is fully cooked.
Serve with a little pita to scoop in.

PDF of NFT for Shukshuka

Low residue diet is a lower fiber diet. If you are on a low residue diet you will want to cook your vegetables really well and also limit whole grains, skins and seeds from fruit and vegetables, as well as nuts and seeds.
If you're experiencing some acid reflux, you might want to limit or avoid items like tomatoes, citrus and garlic. In this recipe you can use a whole clove to flavour the oil, and then remove it later on. Also, the tomato puree can be substituted with a vegetable stock if needed.